Raspberry Limoncello Linzers

The tangy brightness of Limoncello liqueur
is balanced by this cookie’s rich, buttery base and
a burst of sweet, flavorful jam. Serving tip: Rather than hiding daintily
decorated cookies in a tin, arrange
them on a pretty keepsake platter.
Vintage shops and flea markets
are the perfect place to find
gorgeous gift-worthy plates at
a reasonable price. Recipe yields 2 dozen cookies.

Ingredients

1 cup (2 sticks) butter, softened

4 ounces cream cheese, softened

1 cup light brown sugar, packed

1 egg yolk

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

2-3/4 cups flour

1/2 cup cornstarch

1-1/2 cups seedless raspberry jam

4 cups confectioners’ sugar

3 tablespoons powdered egg whites

1 tablespoon lemon juice

1 tablespoon lemon zest

1/2 to 3/4 cup Limoncello liqueur

Preparation

In large bowl, cream together butter, cream cheese and brown sugar using electric
mixer. Add egg yolk and extracts; mix well. Gradually add flour and cornstarch; mix
just until blended.

Divide dough in two pieces, flatten into discs and wrap in plastic
wrap. Refrigerate until firm, 30 to 45 minutes.

Preheat oven to 350°F. On lightly floured surface, roll chilled dough to 1/8-inch
thick and cut into desired shapes. Place cookies on parchment-lined baking sheets and bake 9 to 11 minutes, until edges begin to brown and cookies are firm.